This soup is the absolute best. It is so easy to make. Most people have the ingredients they need on hand in the fridge or pantry already (or you can sub out fairly easily). And it is a fresh take on soups because that Frank’s Red Hot brings the soup to an entirely different level. I love it.
I modified this recipe from an Instagramer that Matt and I met in Italy. We were eating at the same restaurant and had some small talk about posting on Instagram. She was very kind and expressed how she was on her way to being an influencer. And I was a jerk. There is no way to reframe this encounter to make me look good. I was dismissive about her being an influencer for literally no good reason. Which is additionally shitty given my husband is a freaking influencer. And ever since, I look back on that encounter and feel so shameful about how I acted. I was a jerk.
But jokes on me. The next day I realized I was so insensitive and followed her and saw that her posts were legit. I felt so stupid, and I sincerely think about it at least once a month. I am sure my terrible self rolled off her back and she probably has no memory of it. And she has blown up as an influencer. She has some seriously awesome content. Her photos are creative. Her podcast is genuinely helpful for people wanting to get into content creating. She is killing it. What a good, freaking example of not letting the haters get to you!
So yeah, me being a shitty person is how I found this recipe. Be better than me and support someone’s dream from the outset. Not after you feel terrible the next day when you realize you were an absolute ass. But if you are like me, and you realize you were a jerk to someone, support the hell out of them. They deserve it.
- 1 pound ground chicken
- 4 stalks celery, sliced
- 3 carrots, sliced
- 3 garlic cloves, minced
- 16 oz chicken broth
- 1/4-1/2 cup French’s Red Hot
- 1 can Northern beans, drained and rinsed
- 1 can diced tomatoes
- 1 can corn, drained and rinsed
- 1 packet Ranch dressing package
- 8 oz cream cheese
- 1 teaspoon celery salt
- salt and pepper to taste
- Toss ground chicken into large pot and cook until browned. Add dashes salt and pepper and garlic.
- Add in remaining ingredients, except for cream cheese. Bring to boil.
- Once boiling, add cream cheese. Cut cream cheese into 1 inch cubes, as they melt easier.
- Stir until cream cheese is melted.
- Cook on simmer/low heat for about hour.
Modified from: Josie Bullard